Lobster Salad Topped Crostini with Lemon Aioli
Toasted bread slices topped with lobster salad, lemon aioli, and dill.
Ingredients
- 16 thin baguette slices
- 1 tbsp. extra virgin olive oil
- ½ pound cooked lobster meat, finely chopped
- 1 tbsp. mayonnaise
- 2 tbsp. each minced dill and red onion
- 1 stalk celery, minced
- 16 thin slices of English cucumber
- 16 thin slices of plum tomatoes
- 16 snippets of dill
For the Lemon Aioli:
- ¼ cup mayonnaise
- 1 tbsp. lemon juice
Instructions
- Preheat the oven to 400 degrees.
- Spread the bread slices out on a large sheet pan and drizzle them with the oil. Bake the crostini for seven minutes.
- While the bread cooks make the lobster salad: In a bowl, mix together the lobster, mayonnaise, dill, red onion, and celery.
- Next, mix together the two aioli ingredients.
- Top each bread slice with a slice of cucumber, a slice of tomato, about a teaspoon of lobster salad, about a half teaspoon of the aioli, and a snippet of dill. Top it all with a grind of black pepper. Serve right away.
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